Pear and Walnut Tarte Tatin
25 minutes bake time
Courtesy of Marcello Tully of Great British Chefs, this inspired twist on a French classic combines pears & walnuts to create a wonderful pastry tart
- 500g Jus-Rol™ Puff pastry block
- 25g Caster sugar
- 1tbsp golden syrup
- 60g butter
- 2 Large Ripe dessert pears
- 70g plums, halved, stones removed and cut each half into 2-3 slices
- Plain flour, for dusting
- Pastry Brush
- Rolling Pin
- Frying pan
- Roll the pastry out on a lightly floured surface to a large circle. It will need to fit a large ovenproof frying pan, allowing for at least 1cm overlap around the edges. Set aside while making the filling.
- Preheat the oven to 190°C/gas mark 5.
- Slice the pears and remove the cores, then set to one side.
- Place the frying pan on a medium heat and add the butter, sugar and golden syrup and stir to combine. Let the mixture start to brown a little in the pan, then remove from the heat and add the pear slices and walnuts, tossing so they are fully coated in the caramel (this will be very hot).
- Use tongs to arrange the caramel-coated slices across the base of the pan and make sure the walnuts are evenly distributed. Place the pastry circle over the top of the pears and walnuts, tucking in the edges around the filling.
- Transfer the frying pan to the preheated oven and cook for 20–25 minutes, or until the pastry is golden and crisp on top.
- Remove the pan from the oven (the handle will be hot), place a large plate over the top of the pan then carefully flip the pan over, so the tarte Tatin turns out onto the plate.
- Spoon any caramel left in the pan over the top and serve immediately with double cream or ice cream.